I’m not really one to ‘meal plan’. Even if, interestingly, that is often touted as quite an effective way to reduce food waste in the kitchen. If I’m honest, I just never get organized. Instead, I like to invest in one ingredient, and see what I can add to it from the excess odds and ends I have lying around [perhaps you can relate…]. So. Dry Chickpeas. A cheap and cheerful pantry ingredient. And THIS WEEK’S #1Dish1Week HERO. Let's investigate.
While I’ve not yet decided whether or not I’m quite ready for the frosty weather, (not that autumn cares), it has given me another idea for using up this rather large quantity of carrots I’ve somehow landed myself with. (And turmeric, well, because I've been consuming it in abundance to ward off the masses of cold-infected humans that suddenly surround me).
If I could compote all the fruit in this fashion, I would (for flavour AND bestover inducing qualities). But I can't. Even with 2 fruit compotes - served at the nibs etc. popup atop nut butter and a Juice Pulp Breakfast Loaf - I still ended up with leftovers. That needed rescuing. Fast. So I tossed it all into a cake, shoved it in the oven and crossed my fingers...
It’s funny how we often don’t think about what we don’t eat and why we don’t. Cauliflower leaves are one such example. Growing up, it’s what protected the food. Now, it is the food. When you don’t feel like spending on 101 cruciferous veg - that can cost an arm and a leg in some parts of the world - buy the cauliflower and get the best bang for your buck.
